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Strategies & Market Trends : China Warehouse- More Than Crockery -- Ignore unavailable to you. Want to Upgrade?

To: RealMuLan who wrote (2539)	1/21/2004 10:51:35 PM
From: RealMuLan	Read Replies (1) \| Respond to of 6370

All the tea (?) in China JENNIFER BAIN BEIJING - If I eat something in China, does that make it Chinese? In a way, yes! Take it from my palate, which has just returned from two weeks in China's capital and is gratefully seared with many delicious memories. Chinese or not, all these tastes are now Chinese to me. In honour of Lunar New Year, I offer a Chinese perspective: -------------------------------------------------------------------------------- FIELDS OF RICE White, steamed rice. Eat it in Canada and it's a mundane plate filler that needs buttering up. Eat it in rice-mad China and you connect with something bigger. The Chinese eat rice as a springboard to something delicious. Rice with red-cooked pork. Rice with stir-fried pea shoots. Rice with garlic- and chili-fried lamb. I've now adopted a rice-based diet (instead of a chocolate-based one) and vow to always have cooked rice in my fridge to eat with copious greens and make fried rice experimentation (recipe below) a cinch. -------------------------------------------------------------------------------- SLIMMING REGIME You can lose weight while lolling about a new city in tourist/traveller mode. How? Read about restaurants, study regional Chinese cuisine, and just plain think about food more than you actually eat it. See, Beijing is in a consumer revolution, revamping itself in the build-up to the 2008 Olympics. thestar.com